Notes

Mission Street Pale Ale
OG 1044
IBUs 12.2
SRM 4.1
3.85kg Pale Malt 80%
720g Munich 15%
240g Carapils 5%
90 minute boil
7g Fuggles 4.75%AA at 90m
7g Chinook 13%AA at 30m
24g Cascade 6% at 0m
24g Centennial 10.5%AA at 0m
24g Centennial dry hop
24g Cascade dry hop
WLP002
Mash at 145F for 60m, 155F for 10m, then mash out
RO Water, gypsum and CaCl to 100ppm
Cool to 17C and pitch, raise to 19C after 24 hours.
Discussion Notes:
IBU is calculated lower due to the 45 minute whirlpool which provides not IBUs according to Rager. However, Chad did not use a long whirlpool, so he changed the hops to Chinook at 60m and Cascade/Centennial at 30m. Chad dry hopped at 5 days in primary and cold crashed at 10 days, kegged at 15 days. He did not that the sample he tasted after crashing did not taste right, but after carbing, that off-flavor went away.